Description
Mediterranean-inspired chicken meatballs with polenta offer a delightful culinary journey through savory flavors and comforting textures. Herbs, spices, and rich polenta create a harmonious dish that will transport you to sun-drenched coastal regions.
Ingredients
Scale
- 200 – 230 g (7 – 8 oz) chicken fillet
- 1 egg
- 1 onion
- 2 tbsps breadcrumbs
- 1 tbsp cornstarch
- 1 tbsp fresh parsley
- Salt and pepper
- 400 g (14 oz) crushed tomatoes (1 can)
- 1 tsp smoked paprika (or hot for spicy tomato sauce)
- Drizzle olive oil
- Salt and pepper
- Few fresh parsley leaves
- 100 g (3.5 oz) instant polenta
- 600 ml (20 fl oz) water (or vegetable broth)
- 100 ml (3.4 fl oz) semi-skimmed milk
- 40 g (1.4 oz) pecorino or parmesan cheese
- 1 knob of butter
Instructions
- Preheat Preparation: Configure oven to 160°C (320°F) with fan circulation for consistent heating.
- Meatball Mixture: Pulse chicken with seasonings in food processor until uniformly blended, incorporating breadcrumbs to adjust texture if necessary.
- Meatball Formation: Shape ten symmetrical meatballs, ensuring consistent size for even cooking.
- Initial Baking: Arrange meatballs on parchment-lined tray, positioning in central oven rack for 20 minutes until golden and thoroughly cooked.
- Sauce Development: Heat olive oil in skillet, add crushed tomatoes with paprika, salt, and pepper. Simmer 7-8 minutes until sauce reduces and thickens.
- Flavor Infusion: Gently transfer baked meatballs into tomato sauce, allowing them to simmer 8-10 minutes and absorb rich flavors.
- Polenta Preparation: Bring salted water to boil, gradually whisk polenta while stirring continuously to prevent lumps, maintaining medium heat for two minutes.
- Creamy Refinement: Reduce heat, incorporate milk, butter, and cheese, whisking until smooth and creamy. Adjust liquid for desired consistency.
- Finishing Touches: Finely chop fresh parsley, plate creamy polenta base with saucy meatballs nestled on top, generously garnish with parsley and season to taste.
Notes
- Precise Meat Processing: Dice chicken fillets uniformly to ensure even texture and consistent cooking throughout the meatballs.
- Moisture Management: Add breadcrumbs gradually if the chicken mixture feels too wet, helping maintain the ideal meatball binding and preventing crumbling.
- Strategic Oven Placement: Position meatballs on the central rack for balanced heat distribution, ensuring golden-brown exterior and thorough internal cooking.
- Flavor Absorption Technique: Allow meatballs to simmer in tomato sauce after baking to enhance taste and create a more complex, rich flavor profile.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 360
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 80 mg